A heavenly cake to welcome my beautiful niece Celeste Astrid to the world on Thursday..
Sadly, unlike the births of her two brothers, I was unable to make it back this time due to my own expanding self, and the fact that quite frankly, given the speed of her brother’s arrival, I really didn’t think I would manage it this time; and I was right. It seems that having kept her mother waiting for two extra weeks, when she did choose to make her entrance, she wasn’t about to hang around – her father delivered her before the midwife had even arrived!
Thrilled that she’s no longer the only girl in the family my Small Girl suggested that a celebration cake was in order, and as champagne isn’t really an option for me at the moment, it seemed like an incredibly good idea…
Anyway, welcome my sweet. We all can’t wait to meet you, and although your Uncle and cousins will have to wait slightly longer, I will pop home at the end of the week to meet you (let’s see if your Mum reads that bit!)…
The following recipe is based on my Mum’s fail-proof sponge recipe that also happens to be as light as a feather!
Celestial Coffee Cake
2 large organic eggs, or 3 small eggs;
Self raising flour (or if you are deprived expat like me, plain flour with added baking powder;
Organic unsalted Butter;
3 tablespoons of fresh strong black coffee;
a Splash of milk.
200g organic unsalted butter (softened);
200g icing sugar;
50ml strong fresh black coffee
Don’t worry, I haven’t gone mad and forgotten to add the amounts for the ingredients above. Basically, these will depend of the weight of the combined weight of the eggs (with shells on!). Once you know that, then you need exactly the same weight each of the caster sugar, flour and butter. Preheat the oven to 180DegC. Place the first four ingredients into a mixer (if you are lazy like me – or cream them together by hand) and mix until light and fluffy. Add the coffee and the splash of milk and mix for a few seconds longer. Divide the mixture into two medium cake tins, and bake for 20-25 minutes. Leave to cool on a rack and get on with the icing. Combine the softened butter and icing sugar together (you might need a little more or less icing sugar, don’t worry if you have loads left over you can always freeze it!), and either with a mixer, or electric whisk, beat until super light. Add the coffee bit by bit. Once the cake has cooled completely, use the icing to sandwich the two halves together, and decorate the top. I will leave the design of which completely up to you, but in our house we had chocolate coffee beans and fudge to hand. A lot of which ended up on the cake, a lot of which didn’t… If you didn’t have anything to celebrate before, you do now!